Crunchy Herby Halloumi Fries
These halloumi fries have the right coating of crunchy, herbaceous and sweet honey. amid a tangy mint yogurt sauce. The taste is elegant .
675g Halloumi (3 packs)
Good amount of sunflower or oil for frying
DUST AND GLAZING
2 tablespoons sumac
2 tablespoons of Za'atar
2 tablespoons sesame seeds
2 tablespoons honey
140g of yogurt
3 tablespoons of pomegranate
Line a baking sheet with parchment paper, then cut the halloumi into thick sticks (about the dimensions and length of your fingers) and place on a baking sheet.
Get 3 bowls, break the eggs together and beat. within the other 2 bowls, weigh 80 g of semolina each.
Dip a cheese stick in your egg mixture then roll it into your semolina. confirm the halloumi has a good layer.
Repeat for all of the cheese sticks, then place them on a baking sheet and allow them to sit within the refrigerator for half-hour until they cool.
Combine your dry topping ingredients - sumac, zaatar and sesame seeds and put aside .
Then mix the ingredients for your yogurt. Pomegranate seeds, juice , and a mint splash.
In a large, deep skillet, fry your oil. Pour in only enough oil to hide your fries, then test by adding the semolina mixture to the eggs. If they turn golden and crunchy, you're good to travel .
Gradually fry your layered halloumi until golden and crispy, then drain on paper towels.
Finally, tuck your halloumi during a little honey and sprinkle your dusting mixture on top.
Dip your french-fried potatoes in yogurt and it is time to save lots of them!